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Asparagus Risotto with Lamb and Mint

By OcadoLife
This delicious 13-minute Asparagus Risotto with Lamb and Mint makes a super-speedy midweek meal. Seasonal green veg, tangy pecorino and fresh mint ramp up the flavour, and the ready-cooked rice is a nifty time saver.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 2 lamb leg steaks
  • 1 tsp olive oil, plus ½ tbsp
  • 2 salad onions, sliced
  • 1 garlic clove, crushed or grated
  • 125g asparagus tips, sliced, tips left whole
  • 250g microwave long grain rice
  • 2 (approx.) ladles vegetable stock, hot
  • 30g grated pecorino romano
  • 1 handful chopped mint
  • 40g pea shoots
  • 1 drizzle mint sauce

Method

3 steps

  1. Step 1

    Rub the lamb steaks with 1 tsp oil and fry over a medium heat for 4-5 mins each side; leave to rest.

  2. Step 2

    Heat ½ tbsp oil in a pan, add the salad onions and garlic; cook for 1 min. Add the asparagus tips and cook for 2 mins. Stir in the rice, with 1-2 ladles of hot stock; simmer for 5 mins.

  3. Step 3

    Stir in the cheese and mint; season. Keep on a low heat while you slice the lamb, then stir in the pea shoots and divide between plates. Top with the lamb and a drizzle of mint sauce.